Nutritious New Year

During the holidays I hardly posted any recipes at all. Probably because I was in the kitchen cooking up a storm in preparation for the holiday feasting & gift giving, leaving me with no time to take pictures and write about everything. Bad blogger.

It was my very first holiday season with a blog and I definitely learned some lessons that I hope to carry over this year when that busy time comes around again. {i.e. Share what you cook with your readers. That's a start!}

Here's a list of all the things I made in the week leading up to Christmas:

• Biscotti - Mocha, Lemon Almond, and Peanut Butter Chocolate {gifts for the hubby's fam}
• Mini Cupcakes - Chocolate Chai Tea, Vanilla with Classic Buttercream, & Vanilla with Peppermint Buttercream
• Cashew Candy Crunch
• Almond Candy Crunch
• Nutella Brownies {gift for my Nutella-obsessed little sister}
• Marshmallows - Vanilla & Peppermint {for our family cookie exchange}
• Candy Covered Snowman Pops {gifts for the kiddos I work with & hubby's patients}

Cute little guy, huh?

• Bagels {Gift for my Mom. She loves bagels.}
• Sour Cream Coffee Cake {Gift for Abuela. Coffee cake is her favorite.}
• Neapolitan Coconut Candies {Gift for my older sister}
• White Chocolate Tangerine Tea Cookies {For family cookie exchange}
• Samoa Bark {Also or family cookie exchange}
• Zuccoto Cake {For dessert on Christmas Day}

Throw in - you know - regular meals for the week, working, and wrapping up all these goodies in a presentable fashion, and I was one tired little baker.

During that time, I was eating a lot of tasty Christmastime treats and enjoying a bit too much Christmas cheer altogether. While it's a whole lotta fun at the time, a diet consisting of pasta, sugar, and cocktails takes a toll on the body. {Though we wish it wasn't so.}

I'd say the entire month of December was shot as far as nutrition goes, so I was really glad to get back into a healthier routine with the start of the New Year. {Though no formal "Eat less sugar." resolutions were made, as I mentioned a few posts ago.}

It isn't difficult to stick to healthy with options like this.

I consider this one of those "non-recipe recipes", meaning that there's no right or wrong way to put this dish together. But the lack of structure definitely doesn't mean lack of flavor.

This Quinoa Salad is healthy, filling, and delicious. You can toss in your favorite veggies, sprinkle in your favorite herbs, and even whip up your own "dressing" to personalize it for your tastebuds.

I have to credit my friend's friend, Allison, for the inspiration for this yummy dish back in an old blog post. Her recipe prompted me to experiment with quinoa for the first time, and boy, am I glad I did!

This is good hot or cold, as a side dish, a main, or as part of a tasty wrap. Can't get any more versatile and convenient. Make this recipe your own and make it your go-to, healthy quick fix for the New Year.

Mediterranean Quinoa Salad

1 cup quinoa, rinsed
1 1/2 cups water
1 small zucchini, diced small
1/2 cup grape or cherry tomatoes, quartered or chopped small
1/3 cup pitted kalamata olives, chopped
1/4 cup pepperoncini {banana peppers}, chopped
1/3 cup feta cheese
1/4 olive oil
juice of 1 lemon
1/4 tsp kosher salt
1 teaspoon dried oregano
1 clove garlic, minced or grated {*warning, this raw garlic gives a lot of flavor but also quite a potent kick to your breath! Proceed with caution.}

1. Combine quinoa and water in pot and cook according to package directions. While quinoa cooks, combine olive oil, lemon juice, salt and oregano and whisk together. Set aside.

2. Fluff cooked quinoa with a fork and place in a large bowl. Add zucchini, tomatoes, olives, pepperoncini, and feta.

3. Pour olive oil mixture over quinoa and mix well.

Enjoy hot or cold.